Banana semolina porridge with mango slices in syrup
2 servings
15 minutes
Banana semolina porridge with mango slices in syrup is a harmony of tenderness and vibrant flavors. The velvety texture of the semolina porridge made with milk is infused with the soft aroma of ripe banana, creating a cozy sweetness. Mango slices caramelized in ginger syrup add an exotic note and pleasant tartness, contrasting with the creaminess of the porridge. The recipe recalls traditional childhood porridges but is enriched with modern gastronomic accents. The dish's sophistication is highlighted by sandy cookies that provide a light crunch. This porridge is perfect for leisurely breakfasts and cozy evenings, warming you with its taste and offering a sense of a gastronomic journey to the tropics.
1
Cut the ripe mango lengthwise, remove the skin and pit. Slice the flesh into neat thin wedges.
- Mango: 1 piece
2
In a thick-bottomed pan, combine 1/3 cup of sugar and 140 ml of water. Place over medium heat, add a pinch of ground ginger. Heat until the sugar is completely dissolved and the syrup thickens slightly. When the syrup starts to boil, add the mango slices, reduce the heat slightly, and simmer for about 10 minutes until soft but not mushy. Remove from heat.
- Sugar: 0.5 glass
- Ground ginger: 0.3 teaspoon
3
Meanwhile, combine milk and 2 tablespoons of sugar in a saucepan, stir, place on heat and bring to a boil. Gradually sprinkle in semolina while stirring constantly and cook over medium heat for about 5-6 minutes until thickened and the liquid has completely evaporated. Remove from heat, add banana puree, mix until smooth, return to heat and cook until thickened again. Remove from heat and let sit covered for a couple of minutes.
- Milk: 400 ml
- Sugar: 0.5 glass
- Semolina: 160 g
- Banana puree: 200 g
4
Serve the porridge on warmed plates, crumbling one cookie on top of each portion and randomly arranging mango slices. Drizzle with remaining syrup if desired.
- Shortbread: 2 pieces
- Mango: 1 piece